Crock-Pot® Blog

3 Ways to Make Slow-Cooked Potatoes

Homemade and hearty, potatoes are a comfort food classic. One of the best things about potatoes is that they're easy to make, especially when you use a slow cooker. Not only that, but they're also versatile.

Garlic Parmesan Potatoes
Soft and flavorful, slow-cooked red potato wedges are rich with garlic and olive oil and the dusting of Parmesan cheese enhances them even more. These serve great as a side dish for almost any meal. This recipe can also be made with 8 cups of halved baby Dutch yellow potatoes, if preferred.

Ingredients:

8 cups red potatoes, chopped (about 3 pounds)

2 tablespoons olive oil

2 tablespoons unsalted butter

4 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried dill

Kosher salt and freshly ground black pepper, to taste

1/4 cup freshly grated Parmesan

2 tablespoons chopped fresh parsley leaves

Directions

Use a Crock-Pot® Slow Cooker Liner in your slow cooker.

Place potato wedges or halves in bottom of slow cooker.

Top with olive oil, butter, garlic, oregano, basil and dill.

Season with salt and pepper for desired taste.

Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until potatoes are tender.

Top with freshly grated Parmesan and garnish with fresh chopped parsley for serving.

Garlic parmesan potatoes make the perfect side dish.

Loaded Potatoes
Hearty and savory, loaded potatoes are a perfect slow-cooked dish to make for a tailgate party, summer cookout or the big game. Served with toothpicks, they can make a great appetizer or finger food dish. Be sure to make lots – these tasty potatoes will go fast!

Ingredients:

2 pounds baby potatoes, halved or quartered if large

3 cups shredded cheddar cheese

2 cloves garlic, thinly sliced

8 slices bacon, cooked

1/4 cup sliced green onions, plus more for garnish

1 tablespoon paprika

Kosher salt

Freshly ground black pepper

1 tablespoon lime juice

Sour cream, drizzling

Directions

Use a Crock-Pot® Slow Cooker Liner in your slow cooker.

Place half of potatoes in your slow cooker.

Top with 1 ¼ cups of cheese, half of garlic, 1/3 of the bacon, half of green onions and paprika and salt.

Repeat layers one more time, reserving remaining ingredients for topping.

Cover and cook on HIGH for about 4 to 5 hours, until potatoes are tender.

With 20 to 30 minutes of cook time remaining, top with remaining cheese and bacon.

When finished, garnish with additional green onions.

In a plastic bag, combine lime juice and sour cream.

Cut corner of bag and drizzle over potatoes.

Serve warm.

Coconut-Pecan Sweet Potatoes
The next time you're in the mood for a sweet side dish, consider these candied potatoes. Naturally sweet already, the coconut and marshmallows bring the sweet potatoes to another level. Topped with crunchy, toasted pecans and shredded coconut, you're in for a real treat with this coconut-pecan sweet potato recipe.

Add cubed sweet potatoes to slow cooker and top with brown sugar mixture.

Gently stir to coat.

Drizzle melted butter over top of potatoes.

Cover and cook on LOW for 5 to 6 hours, until sweet potatoes are tender.

Turn off slow cooker and top potatoes with mini marshmallows.

Cover and let sit for 5 minutes, until marshmallows are melted.

Top with flakes of coconut and toasted pecans.

Serve warm.

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.